How To Make Hot Chocolate

My oven broke. My oven broke on Thanksgiving Day. It broke right after I took the turkey out, and right before I could heat up the rest of the food. So I drank. I drank one two many cranberry Champagne cocktails (coming soon to my cocktail blog), and then accidentally sent out a silly video text to a group of people.

I blame the oven.

Our new stove will be delivered on December 18th, which means that Christmas in my house might not be happening this year.

What’s a Christmas without Christmas cookies?

The good news is that the stove top works, and so today I made myself hot chocolate. The real deal hot chocolate. Not hot cocoa, which is thin and sweet, but hot chocolate, which is thick, rich, and chocolatey. It’s David Lebovitz’s Parisian Hot Chocolate recipe and it’s divine.

I drank that delicious hot chocolate while I thought. I stared right at my Christmas tree, drank my hot chocolate, and thought long and hard. And that’s when it hit me. There will be Christmas this year at my house, by golly! I poured myself another mugful, took out a pen and a piece of paper, and made a list of all of the no-bake Christmas cookies I could think of. 

It was a Christmas Miracle. Let’s make some hot chocolate.

Here’s how to do it. Pour two cups of whole milk into a medium-sized saucepan.

Chop up 5 ounces of good quality bittersweet chocolate (I used Callebaut).

Heat the milk over medium heat. Once warm, add in the chopped chocolate. Whisk on low for about 5 minutes.

Stir in 2 tablespoons of brown sugar.

Then stir in a teaspoon of vanilla extract.

Pour in a cute little mug, stir in a pinch of sea salt, and top with whipped cream. 

Hot Chocolate
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Ingredients
  1. Hot Chocolate
  2. 2 cups Whole Milk
  3. 5 oz. Bittersweet Chocolate, chopped into small pieces
  4. 2 TBS Brown Sugar
  5. 1 tsp Vanilla Extract
  6. a pinch Sea Salt
  7. Whipped Cream
Instructions
  1. In a medium-sized saucepan, heat the milk over medium heat until warm to the touch. Pour in the chopped chocolate, and constantly whisk over low heat until it thickens a bit (about 5 minutes).Stir in the brown sugar, and vanilla extract, and then remove the saucepan from the heat.
  2. Pour the hot chocolate into a mug. Stir in a pinch of salt. Top with whipped cream.
Special equipment needed
  1. Saucepan
  2. Mugs
Project Pastry Love http://www.projectpastrylove.com/
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